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PAGE 14, WEDNESDAY, JUNE 9, 1982, WHITBY FREE P~RESS w YOUR DINING PLEASURE Coach Ho Use is A-m1, R eveler reports INVITAIIO Avéilabi. from BLAIR PARK FISH & CHIPS Blair Park Plaza, Lupin Dr Our Specialty -English Style Fish & Chips EVERY WEDNESDAy Buy 1 order f ish & chips (cod) geti FREE We fry halibut, cod, haddock, shrimp and scallops. Eat ln or take out. BREAKFAST SPECIAL 3 eggs, bacon, homef ries, toast and coffee. $18 .668-8672 ~ 8 Mon. - Sat. 9 a.m. - 7 p.m. *CINEMASHOWC4SE Osaw Cete Hema STARRING - SYLVESTER STALLONE Wooknlghts - 7:001à 9:10 Sut.ISun. - 2:15,4:30, 6:50à 9:00 ACCOMPANIMINT _____________ W&rmlng: Some Scnu. ofViolence Uit@dAEIIts - Thestres Branch Ontarlo i1 STARRING - IOBETH WI'.LIAI Woeknlghts - 7:00 & 9:10 SatIlSun. - 2:15, 4:30, 6:50 & 9:00 W M![aoImnmdlr imC ad .[ ni irei ic ACCONFANIMENT Warnlng: Some Scenes May Frlghten Nol tutabIe il" _ Theatres Branch Ont. STARRING -MAXWLcAULFIELD *& MICH ELLE PFEIFFER A., Weeknlghts - 7:05 à 9:15 Sat.l5un. - 2:00,4:15,6:55 à 9:05 The most fun money can buy HELD OVER STARRING - DUDLEY MOORE ~rth w LIZA MINNELLI We.knlghts - 7:05 à 9:15 W S&tJ5un. -2.00, 4:15,68:55 &9:05 ~ ~GUIDANCE ADVISED 1: l 'V By ROXANNE REVELER Free Press Staff Weil, wbat can 1 say folks? Every once in a while you run into a restaurant that is a real bummer. Likewise, but flot so often, you mun into ane that's a winner al the way. Last week I cid just, that, an A-i mimera, uno more com- monly known as the Coach House Tavern and Steak House in beautiful downtown Whitby. For some strange rea- son I have neyer bad dinner there before. Mare pity me. The setting is a cam- bination of Joily Olde Engiand and Spain. Saunids weird but it works. White stucco walls, Tudor beams, ar--. ches, red carpeting and table clotbs, amber stemwear and accessor- ies, brass swards*, plates and planters al Iend an old world feeling. I like the way the awner bas split a rather large din- ing room into cazy sec- tions by the use of divid- ers. This comnbined with the subdued iighting gives the Coach House an intimate at- mosphere. It us under- standable why there CHAROM-BROLDSTEAKS SACEOOD &NSPARE B " TUES. NIGHT Filet Mignon.............. " WED. NIGHT New York 8 oz. Sirloin. " THURS. NIGHT Surf and Turf .............. " SUN DAY NIGHT Spareribs.................. Served With Above Meals: SaladPotatoes (French or Baked). Hors d'oeuvres Hot French or Garlic Bread Business Hours: Tues. to Thurs., 12 Noon - 10 p.m. Fri & Sat. 12 Noon - il p.m., Sun. 4 p.m. 9 p.m. CLOSED MON DAY LUNCHEON SPECIALS! Tues. ta Fr5. 12:00-3:00 p.m. 2WHTBY For Reservatons: 1 Mlle West ai Brock St. 668-275.1 $ 995 $1 9 were several yaung couples there who ap- peared ta see nothing else but eacb other. The dinner menu is quite selective which is usually a sign there is a good chef in the kitchen. No chef can be expected ta produce a myriad variety of meals, possibly at once,, and keep the quality high. Ail dinners' include hor d'oeuvres, tossed salad, french fries or baked potato, and hot French bread. Main courses range from a heady lobster tails at $19.95 tbrougb rainbaw trout and breaded deep sea shrimp at $8.95. There is a choice of 8- or 16-unce New York sir- loin steak, filet mignon, and a grilled ham steak with pineapple. On the lighter side you may select a' steak sand- wich an French bread, a fish platter consisting of haddock -and sbrimp, fries, and salad for -$6.5o; Coach Hanse Open Hearth, whicb is a quarter-pound of char- broiled minced sirloin on a sesame bun with fries and salad for $3.95; Dining Guide THE GREAT WALL, 116 Dundas Street West, Whitby 668-7021. A favourite eating spot for Chinese food loyers. A large selec- tion of Canadian dishes also served. Prices range from $2.70 and Up for lunch, and $3.80 and Up for dinner. Open from il a.rn. ta 1 a.m. weekdays, F'riday and Saturday open tili 2:30 a.m. We are now fully licensed. or, a broiled fillet of sole complete witb salad, fies and French bread for *5.50. While waiting for our orders ta, be taken we were presented witb the promised hor d'oeuvres. There was a crystal bowl of crisp olives and dils whicb is 'nat unusual in a lot of rest- aurants, but la and be- bold there was also a smail cbaffing disb of sausage pieces in a delightful, mild barbes- que sauce. Tbey were sa bot and delectable, I cauld bave made a meal out 0f tbem. Along with this was presented a butcher's block complete witb baif a Frencb stick, piping hot, and a large tub. of butter. After once piece, it took every oun- ce of willpower not ta, eat asecond. I couldn't pass up the baked Frencb onion saup at $2.10 and IPm glad I didn't. I bad ta, use My knife and fark ta cut tbrough the cheese. Made me tbink of the old iWindsor Station restau- rant in Montreal, where Up until now' was the only place a knife and fork was necessary ta, est soup. The marinat- ed herring, $2.95, was also exceptional. Served in bite-size cbunks with an abundance of marinated onion and Saur cream, it was icy coid as it sbauld be. Salads arrived cool, crisp and full of red cab- bage, celery, and onion. My Italian dressing had a tang of. garlic, -althougb my partners French was only fair ta middling. Cames the main cour- se. For me, the special 0f the day, Surf and Turf with baked potato; for my companion the 8- ounce New York Sirloin witb french fries. Be- cause.we were both still nibbling on aur salads we did not order a vege- table, altbough you may choose fram fresh musbrooms sauteed in butter, baby .carrots or asparagus. T am not a steak lover, although must admit my fillet was scrump- *tuous. For once, it came medium-rare to the rare side exactly as ordered. The accompanying lob- ster tail was quite large, tender and broiled ta perfection - not at ail of haVing your crusta- tion broiled or boiled. -The 'baked potata was fluffy and it was 50rnce ta, bave a tub of butter on the table înstead of those insidiaus paper wrapped patties. My escort is a steak connaisseur and very picky ta boot. I didn't tbink for ane moment he would eat ail aon bis plate - he neyer does. 1 was wrong. The only thing left at the end of the meal was the pattern. He praised his cut of beef as being one of the most tender, flavourful- pieces he bas bad in a long time, surpassing even bis favourite Toronto steakbouse. I rest my case. Our meal was even furtber enhanced by a bal carafe of bouse wmne, in tbis case an ac- ceptable Italian white, Col Albani. Fram the desserts of- fered, we split a serving of apple crisp and ice cream, mainly because aur waitress recommen- ded- it, stating it was home made and irresis- table. You know, she was right. We sat and talked over caffee for a long time. A most satisfying dinner. Our waitress, Judy, was a joy.- She was friendiy and funny but flot obtrusive. Dishes were presented, and swept away with preci- Sion, but we were not burried. Thanks ta Judy, I sneaked a peak at the luncheon menu. As well as the dinner offerings there is also an array of sandwiches and bur- gers, light meals such as fisb and chips at $3.50, fried cbicken at $4.75, and a diet special wbicb includes 6-ounce of minced sirloin, salad, cottage .cheese, tomatoes, cucuznbers, and Melba toast. Every day tbey bave a different "Luncheon Specials Sheet". The Coach Hanse Tavern and Steak House is located on Higbway 2, about a block west of Cochrane Street on tbe south side and there is plenty of parking. Tbey are open from noon on Tuesday tbrough Satur- day and Sundays from 4 ta 9 p.m. Tliey are closed on Mondays. For reservations caîl 668- crEDOE AND MUCH MORE 1' PLUS LADY WRESTLERS PA D3.00 5.00 6.00 HITBY IROQUOIS PARK MON. JUNE 14 ~ ________ARENA WHITBY CERAMICS SALE! 30% OFF! GREENWARE June 9, 10, 11 & 12 Must bring own boxes. 1450 Hopkins St., Whitby 668-6941